Known as oleuropein, it is the polyphenol that can help lower bad cholesterol and blood pressure, help prevent cancer, protect against oxidative damage, and help guard against cognitive decline. Oleuropein provides the distinctive tangy, pungent, almost bitter flavor found in high quality extra virgin olive oils. It’s also responsible for most of olive oil’s antioxidant, anti-inflammatory, and disease-fighting characteristics.


In fact, when oleuropein was given to animals with tumours, the tumours completely regressed and disappeared in 9 to 12 days! The olive tree (Olea europaea) produces oleuropein abundantly in its leaves as well as in the olive fruit itself, and special processing techniques now allow for the extraction of a stable, standardized form of oleuropein. That means that consumers can have access to one of the most beneficial components of olive oil without the necessity of consuming excessive amounts of olive oil.


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